A delicious dinner meal to prepare in your slow cooker is this Raspberry Balsamic Pork Chops, which you can easily make with pork chops, raspberry balsamic vinegar, olive oil, kosher salt, garlic powder, and dried basil.

To make Raspberry Balsamic Pork Chops in your slow cooker or crockpot, place the chops inside, mix the marinade ingredients, pour over the chops, and cook on low for 7-8 hours.

So what are you waiting for? Gather these ingredients, set your slow cooker in the morning, and come home to a succulent dinner ready to enjoy.

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Is It Necessary to Sear the Pork Chops Before Slow Cooking?

It is not necessary to sear the pork chops before placing them in the slow cooker, but doing so can enhance their flavor. Searing the pork chops creates a caramelized crust that adds depth to the final dish. If you have time, I highly recommend this step.

Slow Cooker Balsamic Pork Chops Ingredients

• 4-5 lbs of thick-cut pork chops
• 1/4 cup of raspberry balsamic vinegar
• 2 tbsp of olive oil
• 1/2 tsp of kosher salt
• 1/2 tsp of garlic powder
• 1/4 tsp of dried basil
• 1/4 cup of water

How To Make Slow Cooker Balsamic Pork Chops

1. Prepare the slow cooker: Open your slow cooker and arrange the thick-cut pork chops neatly inside the cooking vessel.
2. Mix the marinade: In a medium-sized bowl, combine the raspberry balsamic vinegar, olive oil, kosher salt, garlic powder, and dried basil.
3. Add water to the mixture: To the bowl with the marinade, add 1/4 cup of water and whisk thoroughly to ensure all ingredients are well-blended.
4. Pour the mixture over pork chops: Carefully pour the marinade mixture over the pork chops in the slow cooker, making sure each chop is evenly coated.
5. Cook the pork chops: Secure the lid on the slow cooker, and set it to cook on the Low setting for 7-8 hours, ensuring the pork chops become tender and thoroughly cooked.

Recipe Tips

• Check the doneness: To ensure the pork chops are cooked thoroughly, use a meat thermometer to check that they have reached an internal temperature of 145°F.
• Avoid overcooking: To keep the pork chops from becoming too dry, check them at the 7-hour mark, and if they’re tender, consider stopping the cooking process.
• Enhance the flavor: For a deeper flavor, consider searing the pork chops on high heat in a skillet for about 2 minutes on each side before placing them in the slow cooker.
• Balance the sweetness: If you find the balsamic vinegar too sweet, you can add a pinch of crushed red pepper flakes to the marinade to introduce a spicy counterpoint.

How Can I Thicken the Sauce After Cooking?

To thicken the sauce after the pork chops are cooked, remove the chops and set the slow cooker to high. Mix a tablespoon of cornstarch with two tablespoons of cold water, and stir it into the sauce. Allow it to cook and thicken for about 15-20 minutes.

Recipe Variations

• Different vinegar: Replace raspberry balsamic vinegar with fig balsamic or traditional balsamic vinegar to subtly alter the flavor profile of your dish.
• Add fruits: Consider adding a few slices of fresh peaches or apples into the slow cooker to introduce a fresh, fruity dimension that complements the pork.
• Herb variations: Instead of dried basil, try using fresh rosemary or thyme to provide a more aromatic herb presence in your dish.
• Change the protein: If pork isn’t your thing, you can use chicken thighs or beef steaks following the same preparation method for a different take on this recipe.
• Make it spicy: Add a tablespoon of sriracha or a teaspoon of chili flakes to the marinade if you prefer a spicier kick to your pork chops.

What To Serve With Balsamic Pork Chops

Serve your Raspberry Balsamic Pork Chops with vibrant sides like garlic parmesan mashed potatoes, sautéed green beans, grilled asparagus, caramelized carrots, and a fresh arugula salad.

You can also pair it with roasted Brussels sprouts or a crisp apple slaw.

How To Store Leftover Balsamic Pork Chops

In The Fridge: Place the leftover Balsamic Pork Chops in an airtight container. I suggest using shallow containers to allow for quicker cooling. Ensure the pork chops are completely cooled before storing. They can be kept in the fridge for up to three days.

In The Freezer: Balsamic Pork Chops can be frozen, though it’s best to consume them fresh. If freezing, wrap each chop tightly in plastic wrap and then place in a freezer bag. Label the bag with the date; they can be stored for up to two months. Defrost in the fridge overnight when ready to eat.

How To Reheat Leftover Balsamic Pork Chops

Reheat your leftover Balsamic Pork Chops by placing them in a baking dish, and covering them lightly with foil. Heat in a preheated oven at 350°F for about 10-15 minutes or until heated through. For a moist chop, add a splash of water before reheating.

Check out More Slow Cooker Recipes:

• Slow Cooker Thai Basil Beef
• Slow Cooker Pork Chops and Apple Slices
• Slow Cooker Mediterranean Beef Stew